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Vietnamese BBQ Pork | Xa Xiu
This juicy BBQ pork is so irresistible, you'll find yourself craving more! Whether enjoyed solo, in a stir-fry with noodles and/or veggies, stuffed in a banh mi sandwich or paired with egg noodle soup, the possibilities are endless with this versatile and savory meat.
Ingredients
Marinade:
- 3 lbs pork shoulder, cut into 3 strips lengthwise
- 3 Tbsp sesame oil
- 4 cloves garlic, minced
- ⅓ cup shao hsing rice wine
- ⅓ cup low sodium soy sauce
- ¼ cup hoisin sauce
- ⅓ cup honey
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp five spice powder
- 1 ½ Tbsp garlic powder
- 1 ½ Tbsp onion powder
- 2 Tbsp mushroom powder
- 1 tsp red food colorin
Glaze:
- remaining marinade mix
- ⅓ cup honey
- 2 Tbsp white vinegar
Instructions
- In a small saucepan, add sesame oil and fry up the garlic for 30 seconds.
- Then add remaining marinade ingredients and bring it to a boil, stirring occasionally.
- Remove from heat and let it cool down completely. Once the marinade sauce is completely cooled, massage into pork.
- Ideally you want to marinate the pork overnight, otherwise a minimum of 4 hours. Bring the meat to room temperature before cooking.
- Preheat oven to 450 degrees. TEST COOKING AT 400 degrees for 60 minutes
- Place metal rack over baking pan. Pour water into a roasting pan and place pork on metal rack.
- Roast for a total of 60 minutes and baste every 15 minutes on the top and sides only — no need to baste the bottom. Flip pork halfway through. Also, if need be, turn the pan around halfway through because ovens tend to bake unevenly.
- IMPORTANT: After 10 minutes, reduce oven temp to 375 degrees.
- Remove from oven.
- After you’re done basting the pork, it’s time to cook the glaze.
- To make the glaze: In a small saucepan on high heat, add remaining marinade mix and honey. Bring to a boil then turn heat down to medium low and let it simmer for 5 minutes.
- Brush cooked glaze on both sides of the pork and put it back in the oven. Reduce oven temperature to 350 degrees and bake for another 5 minutes.
- Let rest for at least 15 minutes before slicing.
- Strain glaze and use as a dipping sauce.
- Enjoy!
Nutrition
Serving: 1portion | Calories: 450kcal | Carbohydrates: 41g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 93mg | Sodium: 1193mg | Potassium: 615mg | Fiber: 1g | Sugar: 34g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 3mg
Did you make this recipe? Give it a star rating below!
Pam
Hey Cindy. Your Vietnamese BBQ tenderloin says three pounds I have found tenderloins to be smaller. Do you find 3lb tenderloins or are you referring to pork loin
Love Pam
Cindy Lam Lorimer
Hi Pam! Thank you so much for your comment and that’s a great question. Pork tenderloins are usually a pound each so you will need 3 pork tenderloins for 3 lbs. Let me know how the recipe goes for you! xo. Cindy
Tina Ho
Hi there
It’s unclear how much water to add to the beets to reduce it by 1/4 cup. Or do you mean reduce it TO 1/4 cup? What to do with the beets once reduced. Do you strain it and how much to add to marinade?
Cindy Lam Lorimer
Thank you Tina for your question and you are correct as it’s unclear in my instructions. You will need to add 2 cups to the small saucepan and cook to reduce it to 1/4 cup which takes around 15-30 minutes depending on your heat level. Remove the beets and add the reduced beet water to the marinade. You don’t need to be exact with the 1/4 cup amount as you just need enough to give it a nice red color. It won’t be the same intense red as the red dye but at least its a natural food colorant. xo. Cindy
Michelle Williams
Love this recipe! I used it to make banh mi sandwiches for a gathering. The glaze was so good that people wanted to add even extra glaze to their banh mi sandwiches. Must try recipe!